Skillet Flank Steak with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A flavorful flank steak cooked in a hot skillet and topped with a vibrant, herb-packed chimichurri sauce bursting with fresh flavors. This Argentinian-inspired beef recipe, ready in about 27 minutes, pairs flank steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb flank steak
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 cup packed fresh parsley
• 1/2 cup packed fresh cilantro
• 3 minced garlic cloves
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 1/3 cup extra virgin olive oil
• 1 tbsp lemon juice

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 1 lb flank steak evenly on both sides with 1 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the steak and cook for 4-5 minutes per side for medium-rare, then remove from heat and let rest for 5 minutes.
3. Step 3: While the steak rests, combine 1 cup packed fresh parsley, 1/2 cup packed fresh cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1/3 cup extra virgin olive oil, and 1 tbsp lemon juice in a food processor. Pulse until finely chopped but still textured.
4. Step 4: Slice the flank steak thinly against the grain and spoon the bright chimichurri sauce generously over the top before serving.